Spring Herb Salad with Frittata

Ingredients

• 4 handfuls mixed spring herbs (e.g., dandelion, nasturtium, purslane, nettle)
• Sage (beetroot, wild carrot, chickweed, sorrel, wild mallow)
• 2 handfuls edible flowers (e.g., forget-me-not, daisy, cornflower)
• 200 g pickled pumpkin
• 3 tbsp white wine vinegar
• 4 tbsp olive oil
• 2 tsp coarse mustard
• Salt
• Pepper (freshly ground)
• 1 pinch sugar
• 200 g spinach (alternatively dandelion, arugula or Swiss chard)
• 1 Shallot
• 1 tbsp butter
• 4 eggs
• 3 tbsp heavy cream
• Salt
• Pepper (freshly ground)
• nutmeg

Instructions

1. 1.

   Rinse the wild herbs, discard stems, and pat dry. Trim the flowers. Drain the pumpkin and dice into small cubes. Whisk vinegar with oil and mustard; season with salt, pepper, and sugar to make a vinaigrette.

2. 2.

   Wash, trim, and spin dry the spinach. Dice the shallot finely. Sauté in butter until translucent. Add spinach and cook until wilted, evaporating excess liquid. Beat eggs with cream, seasoning with salt, pepper, and nutmeg. Pour over spinach; let set for 2‑3 minutes. Flip the frittata using a plate, bake another 1‑2 minutes. Remove from pan, cut into pieces.

3. 3.

   Arrange herbs, flowers, and pumpkin cubes on plates. Drizzle with dressing and serve immediately.